Delicious Apricot Chicken – Cooking with Gina

A staple taught to all kids in the 90s (possibly the 80s, too). Well the 90s fashion & music is having a comeback, so why not the cuisine too?!

By Natalie BennettThursday 15 Oct 2020The Morning Wake-up with Kristian

When I hear those words, I instantly am transformed to Home Ecc Class in the 1990’s… This was a staple taught to all kids in the 90’s and possibly the 80’s too.  Well the 90’s fashion & music is having a come-back, so why not the cuisine too??

I always loved this dish because it was sweet and sticky and so easy to make.  Now back in the day, we did you a pack of French Onion Soup to get all that flavour in there… and now I have found this super easy recipe that uses “real” ingredients and tastes amazing!  It’s the perfect blend of sweet & savoury!

I also love this dish because it uses skin on, bone in chicken thighs. These are a regular in our house because they don’t dry out like breast can, and you get the added flavour from the bone and the skin. By the end of the cook the meat just falls off the bone… sooooo good!

Serve with rice or cauliflower rice or cos cos.

Apricot Chicken

What you’ll need
  • 6 bone-in skin-on chicken thighs can also use boneless skinless chicken thighs
  • salt and pepper to taste
  • 2 teaspoons olive oil
  • 1 onion thinly sliced
  • 1 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons chopped parsley
What to do:
  1. In a small bowl, whisk together the apricot preserves, soy sauce, dijon mustard and ginger. Set aside.
  2. Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
  3. Place the chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened.
  4. Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.
  5. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with parsley and serve.

For more information visit dinneratthezoo.com


Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374

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